30 Replies

1, prepare a bowl of clean anhydrous, into the chocolate into the pot, hot water will be skillfully separated about 50 degreesChocolate melt.

2, raisins and pour, mix with chocolate, and then use a spoon to scoop up a small spoon, placed on a clean aluminum foil.Wait cools and hardens. (Summer production, fridge fresh positions in cold mood.)

3, Sprinkle with powdered sugar, wrapped in chocolate special aluminum foil, into a chocolate gift box, you can as a gift.

I'd recommend a microwave instead of a double boiler- just microwave for short periods of time (~15-30 sec) and stir, then repeat until the chocolate is properly melted.
It's much easier, and now recommended by all the experts.

I've never understood either the double boiler, or the microwave.
It always burns in the microwave, and its hard to do medium sized-batch.
The double boiler apparently siezes occasionally, so I hear.
I've always done it as a pan over low heat, with a pat of butter (To prevent burning in the first 20 seconds, depending how much chocolate you have, it shouldn't effect. And I'm guessing it doesn't seize because of the added fat as well?).
Start with a cold pan, and keep the butter moving. Just as it starts to melt, add small bits of chocolate.when its half melted, kill the heat.

I have been substituting Olive oil for most everything I would use butter for (except anything baked/cooked under high temp. since Olive oil tends to smoke or scorch more easily then regular veggie oils).
I even use a dribble of Olive oil on air popped popcorn. (Yeah, I still have an old hot air popper)

You should try coconut oil, but don't use extra virgin or unrefined if you don't want whatever you're cooking/baking to taste like coconut. It's super healthy for you and you can sub it for butter. I can't have butter right now because my baby is allergic to milk so I've been using coconut oil and it's been great for me. Just thought you might be interested :)

1/4 cup dark chocolate chips (I use organic because it tastes so much better!)1/2 tbsp coconut oil (it really thins out the chocolate and makes it easy to coat)Approx 1.5 cups raisins

Directions: Place chocolate chips and coconut oil in a medium sized bowl and heat for approx. 1 minute on high in the microwave. Stir very well until all clumps are gone. Now take the raisins, 1/2 cup at a time and stir into the chocolate. Pour raisin mixture onto a large plate lined with parchment paper and spread into a thin layer. Place in freezer to firm for about 5-10 minutes. Break apart the raisins with fingers and serve! Keep leftovers in the fridge.

I was looking for an easy recipe for cocolate covered raisins and will try the double boiler method and using cocolate chips. will let you know how all turns out. Thanks for the tips and recipe. maybe will also try this with peanuts!

Do you mean like Raisinets ? One should use the type chocolate they like (I like DARK chocolate myself) that is solid at room temp. and melt it in a double boiler (that is important, although it is not flammable like wax it will scorch easily and that will ruin the taste). Raisins placed in a container, pour the chocolate over it, mix, and spread out on a non-stick surface to cool. There you have it, homemade raisinets.

*sigh* milk chocolate has sooooo little chocolate in it that one can not "savor" the richness that is chocolate (plus milk chocolates are fatty, and Dark chocolates are good for you LOL, another reason not to like them, eh ? ).

That is the simplest way. Just make sure you use the double boiler to melt the chocolate. Fondue tends not to get very solid (I am assuming you want them to be candy-like and not "dripping with liquid chocolate, right ?).

You're right, not on little raisins. With Chocolate covered Peanut butter eggs where we make them bigger, it is possible by using a little paraffin after they cool. But that would be difficult at best with such a little "package".